Last updated on September 16th, 2019
Ragi ladoo is a delicious, flavorful and highly nutritious snack or dessert with sprouted finger millet flour. You can make this delicious sweet with just 3 main ingredients and 15 minutes. Perfect for kids after school snack or when you need to make a sweet quickly. This recipe of ragi ladoo I am sharing here will give you the perfect non sticky and flavorful ladoos. This is my kid’s favorite sweet and I make it very often. Here is how to make best ragi ladoo.
Ragi is the Indian name for finger millet and it is a wonder grain. It has got so many health benefits that I have mentioned in this ragi malt recipe.
Apart from making porridge or malt you can make so many delicious recipes with ragi. This ragi ladoo for instance is a snack that is not only healthy but very delicious and easy to make too.
Few healthy yet delicious and easy sweets that I make for my kid often are this nachni ladoo, panjiri, atta ladoo, gur papdi, pori urundai, dry fruits laddu, chikki. These are easy as well as wholesome sweets for kids.
Now coming to ragi ladoo, it is a super easy beginner friendly sweet. You don’t have to do a lot of prep work, need many ingredients and there is no sugar syrup making or so. You just have to roast the flour, mix with sugar and ghee, make ladoos 🙂 How easy is that?
I always ave a batch of sprouted ragi flour handy so making this ragi ladoo takes merely 15 minutes for me. You can make this ladoo as rich or simple as you like. I always add a good dose of nuts, some cardamom and saffrom for flavor.
Ragi ladoo keeps well for a week at room temperature. It might stay good for more days but the batch will never last, at least not in our home 🙂
This Ragi Ladoo Recipe Is
Quick, easy & simple
3 main ingredients & 15 minutes
Vegetarian & gluten free
Can be made vegan (refer tips)
Healthy & wholesome snack for kids
Very very delicious and addictive
To make ragi ladoo you will need just ragi flour, ghee, sugar or jaggery. These are the three main ingredients. I ave used raw sugar here which you can easily replace with jaggery.
You first roast the flour thoroughly in ghee, mix with powdered sugar and nuts, make small balls.
Here are few tips and tricks to make best ever ragi ladoo for you
Tips For Making Ragi Ladoo
Ragi flour- Use fresh ragi flour free of rancid odor. Old or rancid flour causes stomach disturbance. For more health benefits try o use sprouted flour but again make sure the sprouting was done hygienic condition.
Roasting the ragi flour- If you see in all my sweet recipes I favor roasting the flours in ghee rather than dry roasting. Sometimes dry roasting leaves a slight after taste but if you roast the flour in a bit of ghee it turns out very flavorful, non sticky and delicious.
How Long Should Ragi Flour Be Roasted- This varies with many factors. Roasting ime varies with the quality of flour, the type of the pan used and temperature. I always use my cooker base and roast in low medium flame. It takes around 12 minutes for me to roast 2 cups four with 2 teaspoons ghee.
You have to go by the aroma and taste of the cooked flour. While the flour is getting roasted there will relase a nutty aroma and if you taste a bit, it will crispy and non sticky. Keep an eye while roasting as the flour go from roasted to burnt very easily. If the flour is not roasted well ragi ladoo will be sticky.
Ghee- Homemade desi ghee is what we use at home for daily meals and sweets. Ghee also known as clarified butter outside India like in USA, is one of the healthiest fats that we should be consuming. It is especially great for kids. However if you want to avoid ghee and make vegan ragi ladoo refer below.
Sweetener- Mostly ragi ladoo is prepared with sugar only. Few recipes call for jaggery but in our home since ages we make it with sugar only. Here I have used powdered raw sugar. Other options for you are palm sugar, coconut sugar, cane sugar etc.
How To Make Ragi Ladoo
1. heat 2 teaspoons ghee in a pan. Add chopped nuts and raisins. Fry till golden. Set aside.
2. To the same ghee add ragi flour and start roasting. Roast in medium flame for 12-14 minutes or until a nutty aroma wafts out. If you taste a bit, the flour should be crispy and non sticky. Once done, switch off the flame.
3. In the mean time powder 1/2 cup sugar.
4. Now take roasted flour, powdered sugar and fried nuts in a wide bowl. Add 1/4 cup ghee. It will melt as the flour is hot.
5. Mix well and the mixture should be a bit wet and greasy. Your mixture for ragi ladoo is ready.
6. Apply some ghee in your palms and make ladoo. I use a tablespoon to scoop out the mixture for uniform size.
7. Once done, let it dry a bit and then store in airtight container. Serve ragi ladoo as snack or dessert.
How To Make Vegan Ragi Ladoo?
To make vegan ragi ladoo you will have to leave out ghee. Ghee is the binding agent for this ladoo. You may use coconut oil but you may or may not like the flavor based on acquired taste. The other option is to use almonds and dates.
Here is how you make it. Soak 12-15 dates in water for an hour or so and grind to a fine paste. Set aside. Dry roast 1/2 cup almonds and grind into a paste. As you grind it will start secreting oils. Now add the roasted ragi flour to this, add the dates paste and mix well. Add more or less ragi flour based on the need. Make small balls.
Variations With Ragi Ladoo
You can add 1/2 cup desiccated coconut or kopra.
You can add 1/4 cup of any seeds like flax seeds, sesame seeds or pumpkin seeds
I sometimes add 1 cup ragi flour and 1 cup almond flour here.
For More Ladoo Recipes check out
I hope you will try this ragi ladoo recipe and enjoy as much as we did. P
Ragi Ladoo Recipe
Ragi Ladoo (Nachni Ladoo)
- 2 teaspoons ghee for roasting nuts and ragi flour
- 1/8 cup chopped nuts like cashews, almonds
- 2 tablespoons raisins dried grapes
- 1.5 cups finger millet or ragi flour preferably sprouted flour
- 3/4 cup sugar powdered
- 1/2 teaspoon cardamom powder
- few saffron strands
- 1/4 cup ghee depending on the quality of flour you may need two tablespoons more.
- heat 2 teaspoons ghee in a pan. Add chopped nuts and raisins. Fry till golden. Set aside.
- To the same ghee add ragi flour and start roasting. Roast in medium flame for 12-14 minutes or until a nutty aroma wafts out. If you taste a bit, the flour should be crispy and non sticky. Once done, switch off the flame.
- In the mean time powder 1/2 cup sugar.
- Now take roasted flour, powdered sugar and fried nuts in a wide bowl. Add 1/4 cup ghee. It will melt as the flour is hot.
- Mix well and the mixture should be a bit wet and greasy.
- Apply some ghee in your palms and make ladoo. I use a tablespoon to scoop out the mixture for uniform size.
- Once done, let it dry a bit and then store in airtight container. Serve ragi ladoo as snack or dessert.
- If you are using jaggery you can reduce ghee by 2 tablespoons as jaggery will help in binding.
- You can double or halve the recipe
- Ragi ladoo keeps well for around a week at room temperature.